This is comfort food at its best. Nutritious, filling and even better the next day. This casserole can be served a top basmati rice, quinoa, cous cous or in this case, my new find, black rice. Our kids love it too… full of protein, high in iron and rich in antioxidants. Have some fun plating this dish up. Something simple like, flat-leaf parsley and sesame seeds, or add some heat with fresh chillies, coriander and chia seeds for a romantic night in…

What you’ll need:Black rice (enough for 4 guests)For my Australian readers you can buy it online or find a stockist near you here. For my international readers, health food stores or organic retailers are sure to have it1 medium sweet potato, peeled and cut into 1cm slices, then halved
400g of pumpkin, peeled and cut into 1cm slices
2 teaspoons of coconut oil
3 garlic cloves, finely chopped
2 teaspoons of fresh ginger, finely chopped
1 medium red capsicum, diced into thick pieces
1 can of organic whole, or diced canned tomatoes (make sure the can has tomatoes, water and nothing else… otherwise choose another brand)
1 can of organic kidney or berlotti beans
1 teaspoon of organic tomato paste
1 tablespoon of smooth, organic peanut butter (I use spiral foods)
1 teaspoon of rapadura sugar (rapadura is an unrefined cane sugar, full of nutrients and is readily available at all good health food stores)
2 teaspoons of ground cinnamon
2 teaspoons of ground cumin
Sea salt and black pepper
Garnish ideas: sesame seeds, chia seeds, fresh or dried chillies, parsley, coriander

How to prepare:
In a large pot, melt coconut oil and sauté garlic
Add capsicum and sauté until tender
Add spices, ginger and sugar and stir until fragrant
Add sweet potato and pumpkin, stirring to coat with spices
Add tomatoes, tomate paste, peanut butter and cover with 2 cups of water
Bring to the boil, then reduce to simmer, until sweet potatoes are tender (15-20 mins)
Add beans and allow to simmer for a further 10 minutes
Season with sea salt and black pepper and serve